Fall is here and all I crave are warm, tasty curries and stews. This naturally vegan chickpea-mango curry is super easy to make and tastes like heaven! It’s sweet and spicy and loaded with vitamins.
Hope you like it,
Michelle
Vegan Triple Mango curry
- April 8, 2020
- 4
- 30 min
- Print this
Ingredients
- 1 can chickpeas
- 1 yellow onion
- 1 fresh mango
- 1 red chili pepper
- 2 garlic cloves
- 2 tbsp fresh minced ginger
- 1 tbsp fresh minced tumeric
- 1 can coconut milk
- 2 tbsp apple cider vinegar
- 1.5 tbsp Mango-Curry powder
- 2 tbsp Mango Chutney sauce
- 2 tsp ground cumin
- 0.5 tsp cayenne pepper
- Salt & Pepper
- Cilantro
- Cashew nuts
- Olive oil
Directions
- Step 1
- Chop the onion and fry it in some olive oil, preferably in a pot, until golden brown.
- Step 2
- Add the chopped chili, chickpeas, minced ginger, turmeric, and garlic and fry some more.
- Step 3
- Add the spices (regular curry powder works fine) and the coconut milk along with the chopped mango and let it bubble for 10 minutes.
- Step 4
- We ate the curry with some cooked quinoa topped with cilantro and roasted cashews.
